Another fancy-sounding potato side dish is my version of Potatoes Romanoff, also a quick and easy way to use up leftover baked potatoes. I almost never have leftover baked potatoes, but it is criminally easy to bake a russet and then chill it, so I don't let the lack of an extra baked potato hanging around in my fridge stop me from making this dish. Since my kids are not potato fans, I did have to scale this recipe back a bit, but it's just as easy to make this for one person as it is for 8 or 16.
Serves 4 as a reasonable side dish, or 2 generously and 1 gluttonously
- 1 large russet potato (about 11 oz.)
- 1/4 cup shallots, minced
- 3/4 cup extra-sharp cheddar cheese, grated (about 3 oz., moderately packed down)
- 1/4 teaspoon dried dill
- 1/4 teaspoon granulated garlic
- 1 teaspoon sea salt
- pinch of cracked black pepper
- 3/4 cup sour cream
- grated cheddar
- chopped scallions
- Preheat oven to 450 F. Scrub your russet potato and pierce with a knife or fork in several spots. Wrap it in foil and set it right on the racks and bake for about an hour. Take out, unwrap and let come to room temperature and then chill in the fridge for a few hours.
- Preheat oven to 350 F and grease a small casserole dish or 2 small gratin dishes.
- Take the chilled baked potato and grate it, skin and all, with a box grater.
- In a large bowl, mix together the shallots, grated potato, salt, pepper and dill, taste to adjust seasoning.
- Fold in the sour cream and 3/4 cup of grated cheddar and combine well.
- Pour the mixture into the casserole dish or gratin dishes and top with more grated cheddar and bake for 30 minutes or until the top is golden brown.
- Sprinkle with chopped scallions and serve.
- This doubles, triples and quadruples easily if you need to serve more people.